Pinterest is lit up with pumpkin recipes, and even us gluten free eaters can easily get in on the pumpkin baking craze.
Today I’d like to share with you a recipe for Gluten Free Pumpkin Pie Spiced Muffins inspired by Delightful Adventures. I had so much fun making these wonderful pumpkin treats, and they were so easy too! I made them last night and by noon today, they were gone!
Next time I make these delicious pumpkin pie spiced muffins (and there will be a next time), I’m going to double the recipe. The more the merrier, right? While they tasted best right out of the oven (of course!), we heated them for about 12 seconds in the microwave this morning and they quickly went back to tasting like they were right out of the oven again. You’d be wise to heat them up for a few seconds before enjoying them on day two or three (if they last that long!).
I used Cup4Cup gluten free flour – it’s a wheat flour substitute that works well in gluten-free baked goods. I thought these gluten-free pumpkin spiced muffins baked up nicely when I used the Cup4Cup gluten-free flour blend.
If you want your house to smell like pumpkin pie, but don’t want to go through all the hassle of figuring out how to make gluten-free pumpkin pie, try these pumpkin pie spiced muffins instead.
Gluten-Free Pumpkin Pie Spiced Muffins
- 1 1/2 cups gluten-free all purpose flour blend
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1/4 cup + 1 Tablespoon granulated sugar
- 1 1/2 tsp. pumpkin spice
- 1/4 cup melted butter
- 1/2 cup + 2 Tablespoon milk
- 1/4 cup + 2 Tablespoon canned pumpkin
- 1 tsp. vanilla
- 3 Tbsp. melted butter (for topping)
- 1/4 cup fine granulated sugar (for topping)
- 1 tsp. cinnamon (for topping)
Preheat oven to 375 degrees F
Grease muffin pan (12 muffins)
In a large bowl, combine flour, baking powder, salt, sugar and pumpkin spice
In a second bowl, combine butter, milk, pumpkin and vanilla.
Add the wet ingredients into dry ingredients. Mix well.
Using a spoon, fill muffin tins about 3/4 full.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean
Next, prepare the cinnamon and sugar topping by combining the sugar and cinnamon in a bowl. Set aside.
In another small bowl, melt butter and set aside.
Allow muffins to cool for 10 minutes in the pan.
While the muffins are still warm, dip the top part of each muffin in the melted butter and shake off any excess.
Next, dip the muffin top into the cinnamon sugar mixture. Place on cooling rack.
Repeat with each muffin until batch is done.
Follow my GF Pumpkin board on Pinterest.
Find additional GF Pumpkin Recipes on my blog.